Instruction

• step 1 Heat the oven to 200C/180C fan/gas 6
• Butter and line a 20 x 30cm rectangle tin
• step 2 Beat the butter and sugar in a free-standing mixer until pale and fluffy
• Add the eggs one at a time and beat well
• Beat through the flour, milk and salt until fully combined, then spoon into the tin
• Bake in the oven for 25 mins or until golden and firm to the touch
• Set aside to cool completely
• step 3 Slice the sponge horizontally to create two halves
• Trim the edges to make perfect corners
• Cut the sponge into 18 squares
• Lightly whip the cream with the icing sugar until it reaches soft peaks
• Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream
• Sandwich each one with a second square of sponge then set aside in the fridge to chill
• step 4 To make the icing, whisk together the melted butter and milk in a bowl
• Sieve the cocoa powder and icing sugar together in a seperate bowl
• Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps
• If it gets lumpy, whizz with a hand blender until smooth
• step 5 Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping)
• step 6 Dip each lamington in the icing until completely covered
• Roll in the coconut and set on a wire rack
• Repeat with the remaining sponges
• Chill for a minimum of 1 hr